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Cottage Cheese and Nut Loaf
From The Institute cook book, 1913
Serves 4
Variations include substituting cooked oatmeal for cheese and bread crumbs or using cooked beans instead of nuts.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
523Calories
22 gProtein
42 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein22 g
Carbohydrates42 g
Fiber5.7 g
Sugars4.4 g
Total Fat30 g
Saturated Fat1.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol6.6 mg
Sodium980 mg
Potassium707 mg
Calcium184 mg
Iron3.6 mg
Magnesium84 mg
Phosphorus429 mg
Zinc2.1 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A38 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate41 mcg
Choline5.1 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 204. The excerpt below is the record exactly as published.
COTTAGE CHEESE AND NUT LOAF 1 cup cottage cheese Vi teaspoon pepper 1 cup nut meats (use those lo- 2 tablespoons chopped onion cally grown) 1 tablespoon oleomargarine, 1 cup stale bread crumbs meat drippings or vegetable Juice of 1/2 lemon oils 1 teaspoon salt Mix the cheese, ground nuts, crumbs, lemon juice, salt and pepper. Cook the onion in the fat and a little water until tender. Add to the first mixture the onion and sufficient water or meat stock to moisten
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